Process for producing alcohol by fermentation without cooking

Details Process for producing alcohol by fermentation without cooking Process for producing alcohol by fermentation without cooking

1983-12-16

1985-04-30

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing oxygen-containing organic compound

426 13, 426 16, 426 29, 435161, C12P 706, C12P 714, C12C 700, C12G 300

Patent

active

045144966

ABSTRACT:
Alcohol is produced in a noncooking system by mixing a ground starchy material with mashing liquor at the range that the weight ratio of mashing liquor to ground starchy material is from 1.8 to 3.4 to form a slurry, without cooking, adding to the slurry at least 3.5 units as a saccharifying power of the enzyme preparation derived from a microorganism source, favorably Rhizopus sp., as a saccharifying agent, further adding an alcoholic fermenting yeast, and fermenting the slurry. Examples of the starchy material are cereals such as maize, sorghum, wheat, barley, rye, rice, barnyard millet, German millet, and common millet, and starchy rootcrops such as sweet potato and cassava.

REFERENCES:
patent: 3345179 (1967-10-01), Pollock et al.
patent: 3988204 (1976-10-01), Andreasen et al.
patent: 4092434 (1978-05-01), Yoshizumi et al.
patent: 4140799 (1979-02-01), Nagodawithana et al.
De Clerck, J., A Textbook of Brewing, vol. one, Chapmant Hall, Ltd. London, 1957, (pp. 275-276).

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